No Knead Artisan Bread

_________________________________________________________

NOTE: Loved the first batch, the second batch was kind of fermented tasting, the third batch, I smelled and tossed without baking because it smelled like beer... maybe some of you would like that. I am experimenting with the white flour version now... will keep you posted!_________________________________________________________

This is an interesting way to make bread that I have just started experimenting with. You make a big batch and raise it for a couple of hours and then refrigerate it for up to two weeks. I think that one batch will make about four loaves. I started with the whole wheat and I am now going to experiment with the white version. The whole wheat is somewhat dense with a really tasty crust. Keep in mind that you need a covered container and a spot in the refrigerator to store it. I have a very large plastic bowl with a lid that I am using.

I got this recipe from Mother Earth News and the authors have a book out and there is a You Tube video online about it: http://www.youtube.com/watch?v=zMxJgIpe38Q

Ingredients:

• 5 and 1/2 cups whole wheat flour
• 2 cups unbleached all purpose flour
• 1 and 1/2 tablespoons of granulated yeast (2 packets)
• 1 tablespoon kosher salt
• 1/4 cup vital wheat gluten (I got mine at Whole Foods. Bob's Red Mill Brand--it's necessary for the whole wheat version only to increase the gluten)
• 4 cups lukewarm water
• Cornmeal or parchment paper
• 1 to 2 tablespoons sesame, flax, caraway, sun flower, poppy or other seeds - optional

1. Mix together the dry ingredients in storage container that you plan to use.

2. Add water and mix enough to hold the dough together and so there are no dry spots. You should have a wet dough that conforms to the shape of the container.

3. Allow to rise for two hours. Cover should not be air tight.. do not use glass with a screw on cover.. it could shatter from the expanding gases.

4. Put covered container in refrigerator for 3 hours to up to two weeks. 

5. Break off a piece the size of a large grapefruit. Shape quickly with floured hands into a round shape (see video) by gently pushing the dough under and working into a circle. Do not over handle. Elongate slightly into an oval. Let rest on a layer of cornmeal on a pizza peel or flat sheet for 90 minutes.

6. Put pizza stone into oven and empty broiler tray or pan onto rack under it. Heat oven to 450 degrees .. instructions say 30 minutes.. I did 15 minutes. This should be part of the 90 minute raise time. Boil some water during this time.

7. Just before baking: lightly dampen top of dough with water, press seeds into it and slash it 1/4 inch deep into a criss-cross.

8. Open oven and quickly slide dough onto stone.. if it's on parchment, the parchment can stay under it. Pour a cup of boiling water into the broiler tray or pan. Shut door.

9. The recipe says to bake for 30 minutes. Mine took 20 or 25. It should be golden brown on top and firm to the touch. 

10. Allow to cool completely before slicing.

You can keep the rest of the dough in the fridge for up to two weeks and follow the same instructions each time you want a loaf. It will make 3 or 4 total. When you make more dough, use the same bowl but do not wash it. Let some of the old dough on the sides get incorporated.. something like sour dough bread.

I am going to try the white bread recipe tonight as a pizza dough. There are many variations on this recipe and a whole cook book about variations including a 100 percent whole wheat sandwich bread and sticky pecan rolls. Check out the video.